(n) vinegar
(P)
(n) sweet vinegar
(P)
(n) (1) black vinegar, usu. produced from unpolished rice
(2) charred kelp or shiitake mushrooms ground and mixed with vinegar, used to dress raw fish and vegetables
(n,adj-no) acetic acid
(P)
(n) (sliced and) pickled octopus
(n) sweet-and-sour pork
(n) vinegared rice
rice prepared for sushi
(n) plum vinegar
(salted) plum juice
(n) rice vinegar
(n) rice vinegar
(n) rice vinegar
(n) (1) juice pressed from a bitter orange
(2) (abbr) ponzu (Japanese sauce made primarily of soy sauce and citrus juice)
(n) fruit vinegar
(n) kabosu
Citrus sphaerocarpa
type of citrus fruit
(n) mixture of vinegar and some other flavouring (i.e. soy sauce, sugar, etc.)
(n) vinegar, soy sauce and mirin (or sugar) mixed in roughly equal proportions
(n) brewed vinegar
(n) vinegared or pickled dish
(P)
(n) acetate
(n) pickling
(n) vinegared miso
(n) pickled dish
(n) wood sorrel
oxalis
(n) vinegar and soy sauce mixed in roughly equal proportions
(n) glacial acetic acid
(n) mixture of vinegar and some other flavouring (i.e. soy sauce, sugar, etc.)
(n) acetic anhydride
(n) ponzu (Japanese sauce made primarily of soy sauce and citrus juice)
(n) (obsc) cellulose acetate
(n) ponzu mixed with grated daikon
